Shrimp and Cabbage Egg Rolls

This shrimp egg roll recipe is one of my favorites. It’s so easy to make and it’s always a hit with my family and friends. I love the way the flavors come together, and the crunch of the cabbage is the perfect contrast to the tender shrimp.

I usually make a big batch of these rolls whenever I have company over, and they always disappear in no time. In fact, I think I might have to whip up a few batches this weekend – my friends are coming over for dinner!

My version of this easy appetizer is made with tender shrimp and cabbage mixed together with a savory sauce. It’s then rolled up in a crispy wrapper and fried until golden brown.

Served with a dipping sauce on the side, these shrimp egg rolls are sure to be a hit at your next party!

Do you love egg rolls, but not all the calories? This shrimp egg roll recipe is delicious and healthy! It combines shrimp, cabbage, and a few other simple ingredients for a delicious dish that won’t weigh you down.

Plus, it’s easy to make – perfect for a busy mom!

That’s it! Your shrimp egg rolls are ready to enjoy. We hope you love this recipe as much as we do. Be sure to let us know in the comments below how they turn out for you.

This shrimp egg roll recipe is delicious, healthy and easqy to make!

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Why we love this recipe

We love this shrimp egg roll recipe because it is easy to make and it tastes delicious. The shrimp and cabbage combination is a winner, and this recipe is perfect for a quick and satisfying meal.

What is Egg Rolls?

A popular appetizer or main course in Chinese cuisine, egg rolls are made by wrapping a mixture of cooked vegetables, usually, cabbage, in a thin pastry wrapper and then frying. The wrapper is typically made from flour, water, and eggs, and can be bought pre-made from most supermarkets.

The most common vegetables used in egg rolls are cabbage, carrots and mushrooms, but many other ingredients can be added depending on your preference. Some popular additions include shrimp, chicken, beef, or pork.

Egg rolls can be served either cold or hot, and are a great appetizer for parties or as a main course for lunch or dinner.

Spring Roll vs Egg Roll

There are many types of egg rolls, but the most common is the Spring Roll and the Egg Roll. The Spring Roll is a wrapper made of thin rice paper filled with vegetables and sometimes meat. The Egg Roll is a wrapper made of flour dough filled with vegetables and meat. They are both fried, but the Spring Roll is usually served cold or at room temperature, while the Egg Roll is usually served warm.

Which Egg Roll Wrappers Are Best?

There are a few different types of egg roll wrappers on the market, but my personal favorite is the Wonton Wrapper. They are light and crispy, and they don’t get soggy when you fill them with wet ingredients.

What type of shrimp should be used in this recipe?

There are many different types of shrimp that can be used in this recipe, but the most common type is the raw shrimp. Other types of shrimp that can be used include cooked shrimp, peeled and deveined shrimp, and frozen shrimp.

How to Thaw Frozen Shrimp

Thawing shrimp is easy. You can place them in a colander and run cold water over them until they are thawed, or you can thaw them in the refrigerator. If you choose to thaw them in the refrigerator, be sure to plan ahead, as it will take several hours for them to thaw completely.

How to Keep the Rolls Crunchy

When it comes to making shrimp egg rolls, one of the most important things to remember is how to keep them crunchy. Here are a few tips:

• Use a light coating of oil when frying
• Fry at a low temperature
• Allow the rolls to cool slightly before serving

What to Serve with Shrimp Egg Rolls

Shrimp egg rolls are a delicious appetizer that can be served with a variety of dipping sauces. A simple soy sauce and rice vinegar dipping sauce is always a hit, or you could try a more adventurous chili garlic sauce or honey mustard dip. Whatever you choose, these shrimp egg rolls are sure to be a crowd pleaser!

Ingredients:

• Cabbage
• Chinese 5 Spice
• Salt
• Sesame Oil
• Shrimp
• Egg Roll Wraps

How To Make Shrimp and Cabbage Egg Rolls:

Step 1. In a medium-sized saucepan, add 1 tablespoon of Seasame Oil over medium to low heat.

Step 2. In a large mixing bowl, toss in your cabbage, season with 1 teaspoon of Chinese Five Spice, and 2 teaspoons of Salt. Toss well to coat.

Step 3. Add the seasoned Cabbage to the saucepan and cook for 3 minutes until the cabbage is softening.

Step 4. Stir in the remaining Seasame Oil, remove the mixture from the heat, and place back into the bowl.

Step 5. Season your shrimp with salt and freshly ground black pepper only.

Step 6. Cook your shrimp in 1 tablespoon of oil over medium to high heat for approximately 3 minutes.

Step 7. Pour the shrimp directly into the cabbage mixture and stir.

Step 8. Lay your egg roll wrapper out with the ends facing towards you

Step 9. Add 2 tablespoons of your shrimp and cabbage mixture to the center of the egg roll wrappers

Step 10. Fold the end nearest to you over the cabbage, next fold the left and right sides over to cover

Step 11. Secure the egg roll in place by adding a dab of water to the center and roll the wrap upwards.

Step 12. Add another dab of water to the endpoint and continue rolling until the egg roll wrapper is secure

Step 13. In a large pot, heat oil to 350 degrees F

Step 14. Fry for 2 minutes tops or until golden brown.

How should you store leftovers?

If you have any leftovers, be sure to store them in an airtight container in the fridge. This will help them stay fresh for a few days. You can also freeze them if you want to keep them for longer. Just make sure they’re properly sealed so that they don’t get freezer burn.

Freezer Tips

• Put your shrimp egg rolls in the freezer as soon as they are done so they don’t get soggy
• Make sure they are individually wrapped so that they don’t stick together
• They will last in the freezer for about 2-3 months

Can you make this recipe gluten-free?

Yes, you can make this recipe gluten-free by using a gluten-free wrapper.

How Many Calories

There are about 179 calories in a shrimp egg roll. They are a low-calorie snack option and can be a part of a healthy diet.

Shrimp and Cabbage Egg Rolls

Prep Time: 10 minutes

Cook Time: 5 minutes

Additional Time: 25 minutes

Total Time: 40 minutes

Servings: 6

5 from 3 votes

Review Recipe

Ingredients 

• 3 C Cabbage, chopped
• 1 tsp Chinese 5 Spice
• 2 tsp Salt
• 1 T Sesame Oil
• 1 lb Shrimp, peeled & deveined, chopped
• 6 ­-8 Egg Roll Wraps

Follow Sweet Pea’s Kitchen

Instructions

• In a medium-sized saucepan, add 1 tablespoon of Seasame Oil over medium to low heat
• In a large mixing bowl, toss in your cabbage, season with 1 teaspoon Chinese Five Spice, and 2 teaspoons of Salt. Toss well to coat
• Add the seasoned Cabbage to the saucepan and cook for 3 minutes until cabbage is softening
• Stir in the remaining Seasame Oil, remove the mixture from the heat, and place back into the bowl. Refrigerate mixture for 20 minutes
• Season your shrimp with salt and freshly ground black pepper only
• Cook your shrimp in 1 tablespoon of oil over medium to high heat for approximately 3 minutes
• Pour the shrimp directly into the cabbage mixture and stir. Refrigerate for an additional 5 minutes 
• Lay your egg roll wrapper out with the ends facing towards you
• Add 2 tablespoons of your shrimp and cabbage mixture to the center of the egg roll wrappers
• Fold the end nearest to you over the cabbage, next fold the left and right sides over to cover
• Secure the egg roll in place by adding a dab of water to the center and roll the wrap upwards
• Add another dab of water to the endpoint and continue rolling until the egg roll wrapper is secure
• In a large pot, heat oil to 350 degrees F. Make sure it is enough to cover the egg rolls while they fry 
• Fry for 2 minutes tops or until golden brown 
• Serve with sweet chili sauce, honey mustard, ranch, or your favorite condiment, ENJOY!

Notes

Nutrition

Serving: 1g | Calories: 464kcal | Carbohydrates: 45g | Protein: 29g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Cholesterol: 179mg | Sodium: 2110mg | Fiber: 5g | Sugar: 2g

Author: Marta

THANKS FOR PINING!

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